Name: Pickled Kohlrabi
Prep time: 30 min
Total time: 30 min
Yield: makes 1 jar (750ml)
Ingredients: 400 g bulb kohlrabi, greens removed, bulb peeled; 65 g distilled white vinegar; 150 ml water; 1/2 tsp peppercorns; 10 g salt; 20 g sugar; 1/2 tsp coriander seeds

Pickled Kohlrabi

Kohlrabi? Bleh. At least that's how I (Maja) felt all my life. Jernej absolutely loves it and keeps growing it on our vegetables garden. And oh my lord how huge it was this year (our record this year - 3.8 kg (8.4 lb). Last year Jernej made pickled kohlrabi in vinegar, water and herbs for the first time. After a few months, when I totally forgot about it, he put it on the table when we had friends over and with a lot of disbelief and doubt I tried it. Boy was I wrong all my life. This kohlrabi was SO GOOD! It was crunchy, delicious, fresh and with a gentle taste. This pickled kohlrabi is great served with charcuterie board or served in a burger (switch it for pickled gherkins). Enjoy.

Ingredients

Pickled Kohlrabi

400 g bulb kohlrabi, greens removed, bulb peeled

65 g distilled white vinegar

150 ml water

1/2 tsp peppercorns

10 g salt

20 g sugar

1/2 tsp coriander seeds

Tools and equipment

kitchen knife

large bowl

canning jar (750ml)

pot

deep baking dish

METHOD

Kohlrabi

Slice your kohlrabi into 1cm (0.5 inch) large cubes. Place them in a large bowl, filled with water to prevent oxidation. Optionally you can add a wedge of lemon.
Canning

Pour the distilled white vinegar and water into a pot. Add the peppercorns, salt, sugar and coriander seeds. Bring to a boil, then remove from the heat. Strain the kohlrabi through a sieve and place tightly together into a glass .canning jar. Pour the vinegar mixture over it and cover with sterilized lids.
Cook in the oven

Preheat the oven to 80°C / 175 °F. Pour about 5 cm of water into a deep baking dish. Wrap a wet kitchen cloth around the glass jar, place the jar into the water. Cook for about 20 minutes in the oven, so that the kohlrabi cooks a bit. Remove the baking dish from the oven and let it cool in the water slowly.
Store

Store your pickled kohlrabi in a dark room ( 8 - 10 °C / 45 - 50 °F ) for up to three years. It's the best served after 2 - 3 months.